Spooky Pumpkin Ale - Beer Recipe - Brewer's Friend

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Spooky Pumpkin Ale

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Dr. Mike Z
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Monday August 26th 2019
1.070
1.017
7.0%
25.8
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 56.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.6%
1 lb American - Victory1 lb Victory 34 28 5.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.6%
1 lb Brown Sugar1 lb Brown Sugar 45 15 5.6%
60 oz Pumpkin (canned)60 oz Pumpkin (canned) 1 0 21.1%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 23.47 66.7%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 5 min 2.34 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tbsp McCormick's Pumpkin Pie Spice Spice Boil 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
All 9 gallons of water was municipal water filtered by reverse osmosis and ozonation.
The 5 gallons of mash water was treated with 1/2 Tsp of Calcium Chloride & 1/4 Tsp of Gypsum before grains were added for a malt-forward water profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Fly Sparge -- 159 °F 120 min
16 qt Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains (equipment estimates 5.72 g | 22.9 qt) 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 2.89 g | 11.6 qt) 2.73 10.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.52 2.1  
Pre boil volume (equipment estimates 6.41 g | 25.7 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 4.8 19.2  
Top off amount 0.2 0.8  
Going into fermentor 5 20  
Total: 7.6 30.4
Equipment Profile Used: System Default
 
Notes

60 oz of organic canned pumpkin was baked for 45 minutes in oven and allowed to cool before added to mash at beginning.

During mash in original target temp was 153, this was actually 148 after grain and pumpkin were added. Burner was cut on to raise temp to 153, while stirring mash to prevent burning grains, but was over shot desired temp and ended up mashing at 159. To compensate for this higher sach rest, mash was left for 2 hours. At the end of the second hour, temp reading was 154.

At 15 minutes left in boil, 1 whirlfloc tablet was added for clarity.

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  • Last Updated: 2019-08-31 00:55 UTC